- 50g (2oz) butter 50g (2oz) caster sugar 100g (4oz) pudding rice 700ml (1¼pt) whole milk 200g (7oz) white chocolate, roughly chopped
- 1 vanilla pod, cut open lengthways seeds removed
- 150ml (¼pt) double cream
Preheat the oven to 140C/120C fan/275F/Gas 1. Place the butter & the sugar in a large saucepan over a gentle heat for 3 minutes. Stir through the rice and mix well to coat. Continue to heat gently stirring frequently until the rice has swelled slightly.
Pour over the milk and stir well to combine. Add 150g (4oz) white chocolate, vanilla pod & seeds and the cream and bring to simmer.
Transfer to an overproof dish and cover. Bake for about 2 hours, until beginning to set but is still has a slight wobble. Serve warm scattered with the remaining chocolate.
Try baking with a flavoured chocolate like mint or dark with a tsp of cinnamon